Firstly, in a pan heat 1 tsp oil. add ¼ cup coriander seeds, ¼ cup chana dal, 1 tbsp cumin, 2 tbsp pepper, 10 dried red chilli powder and few curry leaves.

roast on low flame until the spices turn aromatic.

add ½ cup desiccated coconut and roast until the coconut turns golden brown.

cool completely, and grind to a fine powder. Mysore rasam powder is ready.

In a large vessel, take 2 tomato, 1 cup tamarind extract, ½ tsp turmeric, 3 chilli, few curry leaves, 1 tsp jaggery and ¾ tbsp salt.

Boil for 10 minutes or until the tomatoes turn mushy.

Mash the tomato slightly.

Now add 4 cup water and 1 cup toor dal. Adjust the consistency as required.

Further, add 1½ tbsp Mysore rasam powder and mix well. Adjust the spiciness according to your preferences.

Get the rasam to a boil and simmer for 1 minute for the flavour to absorb.

Now prepare the tempering, by heating 2 tsp ghee. Add 1 tsp mustard, pinch hing, 2 dried red chilli, few curry leaves.

Splutter the tempering and pour over the rasam.

Further add 2 tbsp coriander and mix well.

Finally, enjoy Mysore Rasam Recipe with hot steamed rice.